We agree that the priority is to reformulate the business in order to avoid production

[JoynobAkter]

It may make you smile, but our “office” becomes the sports center, an informal place where we can meet, talk, look at drafts and talk about numbers. Yes, numbers too, because every project must have a solid economic basis. Thus begins the business plan phase : fine-tuning the recipes, selecting raw materials and suppliers, finding a name for the company, collecting costs, hypothesizing sales prices, meetings with possible distributors. In short, the oven is on at all hours of the day, tastings as if there were no tomorrow and a calculator in hand to do the math.

So, at the beginning of the summer, I arrive at Daniela with the answer in my pocket: gourmet biscuits, for me, at that moment are not feasible for a series of considerations. In the meantime, the multinational gives me a why choose our service letter of dismissal : grey moment, what to do?

Who could understand the situation and also have the frankness, clarity and concreteness to advise and clarify which direction to take?

The answer seems pretty obvious to me: Daniela! At the usual hair dryer console, without mincing words, we talk more about fears, needs, worries, needs and desires than about business itself., the part that is economically unsustainable for me. Let's review skills, passions, educational path, personal inclinations.

As an allergy sufferer, over the years I have researched plant varieties, ingredient lists, food origins, etc. to understand what to eat or not, and I realize that people have little knowledge of food, its origin, history, and tradition. As a graduate in Business Administration-Marketing, the approach is a concentrated example of how NOT to treat the customer. As a pastry chef - I also attended a pastry course at CAST Alimenti in Brescia - I also see the dishes and the service based on the techniques, the dynamics of the kitchen laboratory, and the ingredients.